Couscous Primavera Recipe -
Couscous Primavera Recipe
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Couscous Primavera
See how to make a fast and easy side dish with spring veggies. See more
  • READY IN 35 mins

Couscous Primavera

Recipe by  

"This is a healthy, delicious, and easy side dish that takes about 10 minutes to make. I'm borrowing the name from Pasta Primavera which, like this recipe, takes advantage of fresh, seasonal, green produce."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Combine couscous, green onion, jalapeno, olive oil, cumin, cayenne pepper, and black pepper in a large bowl; stir until olive oil is completely incorporated.
  2. Bring vegetable stock, asparagus, and peas to a boil in a saucepan over high heat.
  3. Pour stock, asparagus, and peas over couscous mixture; shake bowl to settle couscous into liquid. Cover and let stand for 10 minutes. Fluff with a fork, then stir in mint and season with salt and pepper to taste.
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Reviews More Reviews

Aug 02, 2012

I liked the combination of veggies and flavors in this dish! Next time I would probably halve the couscous or double the veggies, just because I'm a big fan of the green stuff. Thank you! :)

Jun 13, 2012

I loved this recipe - definitely going to be a go-to for the summer. I did sub cilantro for the mint and served with some grilled shrimp - so good!

Mar 13, 2013

Loved this dish! We'd give it 10 stars if we could! I only had 1 1/2 cups of couscous, so I cooked a box of Near East brand Quinoa and Brown rice and added that with the hot broth. Also, I didn't cook any of the vegetables, just added them with the boiling broth and let it all sit. Sooooo good. The mint really added a nice touch.

Feb 24, 2013

This was a great recipe and can be customized in so many ways. I read one review where someone served it with grilled shrimp. That sounds great. I made it just the way the recipe called for and thought it was great just as is. I served it as a side dish with oven fried chicken. I am thinking that next time I might make it with chick peas for a protein rich, vegetarian main dish. Overall a great recipe.

Feb 21, 2013

This dish has several things going for it; easy to make, inexpensive, colorful, and very delicious. This is a definite keeper for my recipe box.

Feb 13, 2013

I have made this recipe over a dozen times now because my family and I love it. It is a simple, healthy option which we use for a main dish, not a side dish. I do make a yogurt, cucumber, cumin, and mint sauce to go with it because the couscous can be a bit grainy, but don't let that take away from you trying it by itself. Also, there is a video that goes with this recipe that I love to watch each time because it is humorous.

Sep 25, 2012

Nice and hot. Wondered if I should use more liquid. Other than that, it's great

Jul 08, 2014

Tip: Mushroom stock is SOOO much tastier than Vegetable stock. This is a wonderful recipe you can adjust to your taste. I usually use whatever herbs or veggies I have around at the time. I will often trade the mint, for basil, cilantro or parsley, depending on what is fresh in my garden. I will also use any vegis in my refrigerator that are leftover from previous meals..Carrots, zucchini, green beans etc. You can't add to many vegetables if they are diced small. I almost prefer to have a half vegis to half pearl couscous in the end. Is a wonderful accompaniment to shrimp, fish, chicken or vegetarian alternative meats.


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  • Calories
  • 306 kcal
  • 15%
  • Carbohydrates
  • 53.7 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 10.9 g
  • 22%
  • Sodium
  • 228 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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